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Serves4

Prep Time10 minutes

Cook Time6 - 7 hours on low

500g lean beef blade steak

1 onion, sliced

200g Swiss brown or button mushrooms cut into quarters

1 Tbsp Gregg's Ground Paprika

½ tsp Dijon mustard

50g pouch Gregg's Tomato Paste

¾ cup salt reduced beef stock

3 Tbsp lite sour cream

Freshly chopped parsley to garnish

Turn the slow cooker onto low. Cut the beef into strips 5cm x 1cm. Heat a dash of oil in a frying pan and brown the meat over a high heat. Transfer to the slow cooker. Add the onion to the pan and cook over a medium low heat until beginning to soften. Transfer to the slow cooker. Add mushrooms.

Whisk together Gregg’s Paprika, Dijon mustard, Gregg’s Tomato Paste, and beef stock and pour over the meat. Cover. Cook on low for 6-7 hours until meat is tender. At the end of cooking stir through lite sour cream. Season to taste with freshly ground black pepper.

Serve over fettuccine or rice and garnish with freshly chopped parsley. Serve with your favourite vegetables on the side.

Handy Tips

If sauce is too thin at the end of cooking thicken with 1 - 2 tsp cornflour mixed with a little cold water and whisked into the sauce before stirring in the sour cream.